Caramelized Shallot Focaccia

Add the flour, salt and black pepper and mix on low speed until combined. This will be a very shaggy dough. Transfer the dough to a large, oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2-3 hours.

Generously brush a 13x9 inch baking pan with 2-3 Tablespoons olive oil and set aside.

Once the dough has risen, use a spatula to gently scrape around the outside of the bowl, deflating the dough. Transfer the dough to the center of the prepared baking pan. Cover with a clean dish towel and let rise at room temperature until it again doubles in size and fills the pan completely, about 1 1/2 - 2 hours.

During the second rise, heat 1 Tablespoon olive oil in a small skillet over medium heat. Add 1 Tablespoon butter and sliced shallots. Sprinkle with 2 teaspoons brown sugar, stir to combine. Cover and cook, stirring occasionally, for 10 minutes until the shallots start to brown and are very soft. Set aside to cool.

Preheat the oven to 450°F. Remove the towel from the dough and drizzle the dough generously with 2-3 Tablespoons olive oil. Spread the caramelized shallots on the dough, then use your fingers to push the shallots into the dough and create dimples all over the bread. Sprinkle generously with flaky sea salt.

Bake 25-35 minutes until the focaccia is puffy, golden and crusty. Remove from the oven and drizzle with an additional 1-2 Tablespoons olive oil. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Slice and enjoy!